Reviewer:

I thought this was great! I used a lot less of the sauce on the fish than suggested. I two long, uncut filets that were just over a pound each and cooked them for 5 minutes per side. javascript:void(0);

Reviewer:

I was looking for a non-soy based Salmon recipe. I tried this with the exact ingredients but, used 2/3 of the black pepper and I didn't see any advantage to doing the garlic oil and dill separately. So, I just added to the butter sauce. I had trouble turning the fillets on sides, but that wasn't recipe's fault. I used wider/bigger fillets than the 6oz 'strips', like in the video. The timing was perfect at 3 min. a side, and was very delicious! Thank you, Deb Swanson for posting. I will definitely make this 'melt in your mouth' Salmon again & again.

Reviewer:

I decided at the last minute to look for a different way to cook salmon and found this recipe. I had to use garlic from a jar, lemon juice from a bottle, dried dill weed, and parsley instead of fine herbs because that's what I had. Other than that I followed the recipe to a T. I thought it was delicious. Fussy hubby said it didn't have any pizzaz and he'd prefer tartar sauce (he's very hard to please), so I won't do this again unless he's not home. :(

Reviewer:

This recipe was quite good. The instructions were very well written. I skipped the lemon juice since I did not have any, and for my fresh herbs I used basil by itself. It added a little bit of sweetness to the soul of the butter and the worse to Shir sauce. All-around amazing!

Reviewer:

We didn't have all the ingredients so I'm only reviewing the cooking instructions. The technique of turning it up on its side was really effective and the salmon turned out wonderful. The timing of 3 minute intervals was perfect. If I changed anything it will be to put a cookie sheet upside down underneath the salmon because we needed it about 1 inch closer to the broiler so we could get all the fish to have a great crust like some of it did.

Reviewer:

Excellent recipe, very tasty dish. What I didn't like was the amount of smoke that was coming out of the oven as the fish broiled. We set the alarm off three times. That was due to the fact the sauce just flows off from the fish and congregates on the sheet. Next time I will use a broiling pan, as another rater suggested.